7. Hooping and Pressing.

The hooping and pressing should be done in, say, thirty minutes after salting, but in spring rather sooner; or with tainted milk and open porous curd about two hours. Put the curd in the hoops not too warm. The hoops, press-boards, cap-cloths, &c., must be scrupulously clean, and thoroughly scalded every other day. Put on the pressure very gently at first, taking care it is applied evenly and squarely; gradually increase at intervals of about twenty-five minutes, and put the whole pressure on by evening; then leave until the morning.

To make a good sound mealy cheese, rather more than 10lb. of milk to the pound of cheese are required. This gives the flakiness and keeping quality which makes the value of cheese.

The maker must aim to make the best quality of cheese out of the milk; the quantity is a secondary question. The cheese should be of uniform size and quality, so that fifty can be sold on the one as sample. The cheese should be turned in the press in the morning before going to the curing-room.

To give a finished appearance to the cheese, and a good smooth hard and perfect rind, it is very necessary to trim off the rough edges in the press, lay down the bandage, carefully wash off any soiled roots, &c., before putting in the curing-room. All cheese should be finished of a symmetrical shape, and kept in the presses until the rinds are smooth, and the corners free from any projecting edges or Boulders.